Sewickley Speakeasy - Full Menu

lightly sautéed with lemon, capers, butter and white wine sauce

seasoned grilled ciabatta with tomato, olives and artichoke hearts, topped with fontanella cheese

imported angel hair tossed with shrimp, scallops and baby clams in your choice of red or white sauce

imported angel hair pasta tossed with a garlic cream romano cheese sauce. add shrimp, lobster or chicken for an additional charge

baked with seasoned jumbo lump crabmeat and served with fontinella cheese and sauce beurre blanc

imported brie baked and served with toasted baguettes and chef’s sauce du jour

freshly shucked, pasteurized oysters served with cocktail sauce and slice of lemon

imported capellini slightly seasoned, tossed with a delicate cream sauce, then topped with pignoli nuts

served with roasted garlic or baguette

baked with seasoned spinach and pernod or baked with gorgonzola cheese

jumbo lump crabmeat in a tangy hoelzel dressing

served chilled with cocktail sauce and lemon

imported snails served in a flaky puff pastry with gorgonzola cream sauce and fresh chives

baked with seasoned jumbo lump crabmeat topped with sauce and beurre blanc

served with a rich raspberry sauce

plain or served with hot fudge or caramel toppings

creamy egg custard topped with caramelized sugar

served with a rich raspberry sauce

served with coconut rum sauce

served with vanilla ice cream and an apple schnapps sauce

broiled to a light brown and served with a mild mustard sauce

sautéed in a seasoned egg batter and topped with a beurre blanc sauce

served chilled with cocktail sauce and lemon

lightly sautéed with lemon, capers, butter and white wine sauce

pan-fried w/garlic, white wine and lemon in a light butter sauce

served with asparagus spears and artichoke hearts topped with olive oil, capers and pepper

a creamy soup, baked with three cheeses

two three and one half ounce file medallions served with a cold water lobster tail

an assortment of broiled seafood (stuffed shrimp, scallops, lobster tail, catch of the day)

imported linguini pasta tossed in a spicy sauce with scallops, shrimp, banana peppers and tomatoes

sautéed calves liver smothered with onions

served with garlic mashed redskin potatoes and asparagus spears

sautéed in seasoned egg batter, topped with sauce beurre blanc

grilled to your temperature

grilled to your temperature and served with sautéed mushrooms and onions

two three and one half ounce cold water tails broiled to perfection

lightly breaded and broiled, topped with sauce beurre blanc

lightly breaded chicken breast, topped with crisp onion rings, gruyere cheese bordelaise and sauce beurre blanc

crispy roasted half duck served with and orange demi-glaze

served on a bed of tomato, olive and caper sauce

icelandic cod filet steamed in parchment with leeks, red and green peppers garlic butter. white wine sauce

lightly breaded and broiled, topped with sauce beurre blanc or deep fried

rolled with asparagus spears, imported prosciutto and provolone cheese, topped with bordelaise and sauce beurre blanc

one pound pork loin, seared in a cajun seasoning blend, baked and served with garlic potatoes and asparagus spears

filet medallions or veal scallopini topped with crisp onion rings, gruyere cheese, bordelaise and sauce beurre blanc

filled with seasoned spinach, sautéed in romano butter and topped with a a trio of delicate sauces

hearty pieces of filet baked in a puffy pastry with carrots, peas and potatoes

topped with jump crabmeat aand béarnaise, served with asparagus spears

stuffed with seasoned crabmeat, baked, and topped with sauce beurre blanc

lightly battered, fried to a golden brown, and served with marinara sauce serves 1-2